Food lipids. Extraction, analysis and main components : Determination of major constituents

Determination of major constituents
Food lipids. Extraction, analysis and main components

Authors : Denis OLLIVIER, Florence LACOSTE, Jacques ARTAUD

Review date: November 7, 2022 | Lire en français

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4. Determination of major constituents

Triglycerides (TG) account for 90-98% of the lipid fraction of fats.

Triglycerides are triesters of fatty acids and glycerol (glycerin) (propane 1,2,3-triol) (figure 1).

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Determination of major constituents

(1) - FOLCH (J.), LESS (M.), SLOANE-STANLEY (G.M.) - A simple method for the isolation and purification of total lipids from animal tissues. - J. Biol. Chem., 226, p. 497-509 (1957).
(2) - BLIGH (E.G.), DYER (W.J.) - A rapid method for total lipid extraction...

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